Dum Aloo (Whole Potato curry)

Dum Aloo is a Kashmiris delicacy originated from Kashmir. This dish is well known in Northern India but very popular in Kashmir and Punjab. It is mostly prepared on important festivals, marriages, birthdays and special occasions.

Dum Aloo is prepared using baby potatoes. These cute little potatoes are first deep fried and then simmered in aromatic gravy made with Almonds, Cashews and flavored with traditional Indian spices. The gravy not only gives the good flavor to the potatoes but makes them presentable in appearance.

Dum Aloo is a dish prepared in many ways in different states of India. Punjabi Dum Aloo, Bengali Dum Aloo, Rajasthani Dum aloo, Kashmiri Dum aloo and Banarsi Dum Aloo are among the popular Dum all dishes. Dum aloo goes well with Poori,Paratha, Chapatti or any other Indian bread.

1. Wash and peel the potatoes, prick all over with a fork, dry them with the paper towel or a kitchen towel. Keep them aside.

2. Heat the oil in a frying pan (kadai) for 5 to 6 minutes or until it becomes hot.3. Once oil becomes hot gently slip in the potatoes and let them fry for 4 to 5 minutes then turn them around and fry for 4 to 5 minutes then turn them around. 4. Fry potatoes for 30 to 40 minutes or until they become golden brown and crisp from outside while keep flipping them around every 4 to 5 minutes. Once the potatoes become golden brown take them out from the hot oil and place them in a plate over the paper towel, so that extra oil get absorbed. Keep them aside.

Heat the oil in a kadhi or a pan

Slip in the potatoes in hot oil

Potatoes become golden brown

Place the fried potatoes on the paper towel

﻿﻿Directions for the gravy:﻿﻿1. In a small bowl soak the almonds, cashews and poppy seeds in the hot water for 20 to 30 minutes.2. Once almonds are soaked take their skin out.

3. In a blender add yogurt, peeled and soaked almonds, cashews and poppy seeds and grind them to make a paste. Transfer the paste into a bowl.

4. In the same blender or a chopper mince the onions and garlic. Mixture should be Coarse.

5. On high heat add 3 tablespoons oil in a wide nonstick frying pan or a wide heavy bottom stainless steel frying pan. Add minced onions and garlic and sauté, while periodically stirring. Onions will have a lot of water so for the first 8 to 10 minutes, keep the heat high so that all the onion water evaporates quickly.

In the pan add minced onion, garlic & oil & fry

Onions become light brown

6. While onion mixture cooks add the tomatoes to the same food chopper or blender and puree.

7. Once the onion water has evaporated turn the heat down to medium and let the onions fry for 8 to 9 minutes, frequently stir the onions.

8. Once the onions become light brown add coriander powder, red chili powder, turmeric powder and mix with the onions and fry for few seconds.

Add coriander powder, red chili powder & turmeric powder

Mix the soices with fried onions

9. Add tomato puree, yogurt and nut paste. With the paste, tomato puree and yogurt, onion masala become watery turn the heat high for 2 to 3 minutes, so that water evaporates quickly. Frequently keep stirring the masala, turn the heat down to medium.

10. In about 5 to 6 minutes tomato puree and onion will blend together.

11. Once all the water has evaporated you will see the oil in pan that means the Onion masala is done.

Add tomato puree

Add yogurt and nut paste and mix

12. Now in the onion masala add salt and 4 cups of water and mix, cover the pan and cook for 10 to 12 minutes, while string periodically.

14. Now add fried potatoes, in the gravy. With the spoon take some gravy and cover the potatoes with the gravy.

15. Cover the pan and cook for 10 to 15 minutes.Once potatoes become tender and the gravy become thick and you have the desired consistency, sprinkle some chopped coriander leaves, mix and turn the stove off.

16. When ready to serve transfer the potatoes in a serving bowl and garnish with coriander leaves.

Add fried potatoes in the gravy

Cover the potatoes with gravy

Cover the Pan

Dum aloo are ready

Dum Aloo

﻿Tips:﻿

1. If the baby potatoes are not available then you can also use ordinary potatoes. Cut the potatoes into 4-6 pieces (depending on the size of the potato) and proceed with the recipe.

2. If you have grinder then instead of soaking the nuts in water, you can also dry grind the nuts into powder and then add to masala after frying the onion for masala.

﻿Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.Thank you Geeta Seth﻿